This recipe is a low-fat dressing. It makes one cup, and can be stored in the refrigerator up to 5 days. Per Tbsp: 11 calories, 8g fat.

3/4	cup	Tomato juice
2	Tbsp	Red wine vinegar
1	Tbsp	Olive oil
1	tsp	Dijon mustard
1	clove	Garlic, minced
1/2	tsp	Sugar
1/2	tsp	Paprika
1	Tbsp	Chopped fresh Parsley
1	Tbsp	Chopped fresh basil or 1 tsp dried
		Salt and pepper to taste

• Simply whisk the ingredients together.